Friday, January 30, 2009

Mix-n-Match Muffins or Quick Bread (Stephanie)

3 cups flour
1 tsp salt
3 tsp cinnamon
½ tsp baking powder
1 tsp baking soda
2 eggs
1 cup oil
2 cups sugar
2 cups MIX-N-MATCH (see below)
3 tsp vanilla
1 cup chopped nuts or seeds (your choice)

MIX-N-MATCH (one or more of the following to equal 2 cups):
Apples, grated or chopped
Apricots, chopped
Bananas, mashed or chopped
Carrots, cooked and mashed or grated
Cherries, pitted and chopped
Coconut, grated
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, ½ cup juice
Marmalade (omit 1 cup sugar)
Oranges, chopped
Orange juice, ½ cup juice
Peaches, fresh or canned, chopped
Pears, fresh or canned, chopped
Pineapple, crushed and well-drained
Prunes, chopped
Pumpkin, canned
Rhubarb, finely chopped (add ½ cup more sugar)
Strawberries, well-drained
Sweet Potato or Yams, cooked and mashed or gratedZucchini, grated and well-drained

1. Sift together dry ingredients
2. In separate bowl, beat eggs; add oil and sugar; cream together.
3. Stir in MIX-N-MATCH and vanilla
4. Add dry ingredients; mix well. Stir in nuts.
5. Spoon into two well-greased loaf pans
6. Bake at 325* for 1 hour. Or spoon into muffin tins and bake at 375* for 15 minutes. When cool, wrap bread in foil; label and freeze. Freeze muffins on a cookie sheet and place in a freezer baggie. Muffins can be reheated in the microwave. Makes 2 loaves of bread.

*I usually sub half the oil for applesauce.

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